Skillet Cornbread with Honey And Bacon

This skillet cornbread bakes right up in a cast iron with crisp edges and a tender, bacon-studded center. The sweet-and-savory notes of floral honey and smoky bacon complement cornbread perfectly here. Skillet cornbread is a thing of beauty, isn’t it?

I love when you order it at a restaurant and it comes out perfectly sized in a small, individually-sized skillet and piping hot. It’s always best served with honey. At least, in my honest opinion. And even better with bacon. That sweet-and-savory profile pairing just can’t be beat. With all of that being said, let me introduce you to my take on the skillet cornbread: Honey Bacon Cornbread.

The edges become nice and crispy, and the skillet keeps this cornbread hotter for longer. It really is best served warm and from the table, family-style.

Ingredients:

• 6 slices applewood-smoked bacon, finely chopped
• 1 cup medium-ground yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• ½ teaspoon salt
• 3 teaspoons baking powder
• ¼ teaspoon baking soda
• 2 eggs
• 1 cup buttermilk
• 1 stick unsalted butter, melted
• ⅓ cup honey, plus more for serving